Egg Salad Tortilla Wrap

Makes 1 serving

For egg salad:
2 eggs
2 tablespoons mayonnaise
1/2 teaspoon mustard
Salt and pepper

For wraps:
1 plum tomato
1 10-inch flour tortilla
2 slices Jack cheese
1/2 cup shredded or chopped lettuce

To prepare egg salad: Gently place eggs in a small saucepan and cover completely
with cold water. Bring water to a boil and simmer over mediumheat for 10 minutes.
Turn off heat and let eggs stand in water until they are cool. Peel eggs and dice
them into 1/4-inch pieces. Place eggs, mayonnaise and mustard in small bowl and stir
until well combined. Season to taste with salt and pepper. To prepare the wrap: Cut
tomato in half; remove and discard seeds. Chop tomato into 1/4- to 1/2-inch pieces.
Lay tortilla in center of microwave-safe place; heat on high for 10 seconds to
soften tortilla. Place cheese slices down the center of the tortilla, leaving a 2
1/2-inch border at bottom. Spoon egg salad over cheese. Arrange lettuce over egg
salad and sprinkle with tomatoes. Fold up bottom of tortilla and tightly fold over
sides to form the wrap.

Nutritional Information Per Serving:
Calories,684.7; protein, 28.5 grams; carbohydrates, 24.9 grams; total fat, 52.9
grams; cholesterol, 504 milligrams; saturated fat, 17.5 grams; dietary fiber, 2.4
grams; sodium, 2025 milligrams; sugar, 2.2 grams; vitamin A, 358.4 retinol
equivalents; vitamin C, 12.8 milligrams; calcium, 508.4 milligrams; iron, 3.4
milligrams; alcohol, 0 grams


Jenn B In SWMO


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